Ingredients for Topping:
• ¼ cup melted butter
• ½ cup packed brown sugar (light or dark)
• 1 large can (8-10 slices) pineapple in its own juice, drained and blotted dry on paper towel
• 15-20 maraschino cherries, drained and patted dry on paper towel

Ingredients for Cake:
• 1 and ½ cups flour (can use gluten free flour, like Cup 4 Cup)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 6 Tablespoons softened (not melted) butter
• ¾ cup granulated sugar
• 2 large egg whites, room temperature
• 1/3 cup sour cream, room temperature
• 1 teaspoon pure vanilla extract
• 14 cup pineapple juice, room temperature –use leftover from can
• 2 Tablespoons milk

Directions:
• Preheat oven to 350 degrees

Topping Directions:
• Pour ¼ cup melted butter into an ungreased 9” round cake pan or pie dish. Make sure the pan is 2 inches deep.
• Sprinkle brown sugar evenly over butter.
• Arrange blotted pineapple slices and cherries on top of the brown sugar. You can use half pineapple rings around the sides of the pan, too.
• Place pan in refrigerator while preparing batter to help set the topping.

Cake Directions:
• Whisk flour, baking powder, baking soda and salt together. Set aside.
• In a separate bowl beat butter until smooth and creamy.
• Add sugar and beat until creamed together, scraping down sides and bottom of bowl.
• Beat in egg whites on high speed until combined, then beat in sour cream and vanilla
extract.
• Pour dry ingredients into wet ingredients.
• On low mixer speed, slowly pour in milk and pineapple juice. Beat only until all
ingredients are combined. Batter will be thick.
• Remove topping from refrigerator.
• Pour and spread cake batter evenly over topping.
• Bake 45 minutes, tenting foil on top of cake halfway through to prevent top from
over-browning before center is baked through.
• Cake is done when toothpick inserted into center of the cake comes out mostly clean.
• Remove cake from oven and let rest on rack 20 minutes.
• Invert cake onto cake stand or serving plate.
• Slice and serve warm or let cake cool to room temperature before slicing.
• Cover leftover slices and store in refrigerator for up to 3 days.

Ingredients
• 3 cups all-purpose flour (or gluten-free flour if you want gluten-free)
• ¼ cup chopped pecans—best if toasted first (these are optional, but omit these if concerned
with nut allergies)
• 1 and ½ cup raisins (divided)
• 1 Tablespoons cornstarch
• 2 Tablespoons baking powder
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 1 and 1/2 cups pumpkin puree (canned solid-pack pumpkin)
• 4 large eggs, separated
• 2 cups whole milk
• 1/2 cup real maple syrup (do not use pancake syrup)
• 6 Tablespoons unsalted butter, melted and cooled
• 2 teaspoons pure vanilla extract
• 6 large egg whites

Directions:
• In a large bowl whisk flour, cornstarch, baking powder, salt, cinnamon, ginger, and nutmeg.
• Stir in nuts (if using) and 1 cup of raisins. Set aside.
• In a separate bowl, combine the pumpkin puree, egg yolks, milk, maple syrup, melted butter, and vanilla extract; stir until smooth.
• Combine liquid and dry ingredients. Using a whisk, stir to blend until smooth.
• In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
• Preheat pancake griddle.
• Lightly butter griddle before each batch of pancakes.
• Drop by ladle full onto hot griddle.
• Add a few raisins to the top of each pancake.
• Cook until golden-brown, flipping once.

*Serve warm with warm maple syrup.

Ingredients
• 3 eggs
• 8 oz. crushed pineapple (in its own juice), drained squeezed as dry as possible
• 1 and 1/3 cups sugar
• ½ cup applesauce (unsweetened)
• ¼ cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour (I used Cup 4 Cup Gluten Free Flour)
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 2 cups grated carrots (4-6 carrots)
• 1 apple, peeled and grated
• ½ cup unsweetened, flaked coconut (sweetened works, too)
• ½ cup raisins
• ½ cup chopped pecans (toasting these ahead makes them better)

Directions:
• Preheat oven 400 degrees.
• Line muffin pans (for 16 muffins) with paper liners or grease and flour muffin pans.
• Mix together eggs, pineapple, sugar, applesauce, vegetable oil, and vanilla.
• In a separate bowl mix together flour, baking soda, cinnamon, salt.
• Combine wet and dry ingredients just until moistened.
• Fold in carrots, apple, coconut, raisins, and pecans.
• Divide batter between 46-48 mini muffins cups and bake at 400 degrees for 4 minutes.
• Reduce heat to 350 degrees and bake for an additional 15 minutes.
***For regular size muffins, use 16 full size muffin cups. Bake for 5 minutes @ 400 degrees, then reduce heat to 350 degrees for 16-18 minutes.
• Test muffins with a toothpick or cake tester until it comes out clean.

*These muffins freeze well.

Ingredients
• ½ cup butter
• 1 cup brown sugar, divided
• 1 teaspoon cinnamon, divided
• ¼ teaspoon nutmeg
• 1 teaspoon pure vanilla extract
• 7-8 cups apples, peeled and sliced into ¼-inch slices (usually 4-6 apples, depending on size)
• 2 cups Bisquick (regular or Gluten Free)
• 2 cups whole milk
• Warmed milk or cream to serve with prepared applejack

Directions:
• Preheat oven to 375 degrees.
• Melt butter, ½ cup brown sugar, and vanilla in 13” x 9” baking dish in oven.
• In a large bowl, mix apple slices, ½ cup brown sugar, ½ teaspoon cinnamon, nutmeg.
• Spread apples in baking dish over melted butter/sugar mixture.
• In a separate bowl whisk Bisquick, ½ teaspoon cinnamon, and milk together.
• Spread Bisquick dough over apples.
• Bake for 35 minutes or until apples are tender and biscuit topping is lightly browned.
• Remove from oven and allow pan to rest on rack ten minutes.
• Cut into squares.
• Serve apples-side-up in bowls.
• Top with warmed milk or cream as desired and enjoy!

*When I was a child, Mom often made this for a one-dish Saturday night supper. It’s a special treat on a cold autumn or winter night.

Ingredients
• 3 Tablespoons olive oil
• Large chuck roast (the largest that will fit in your slow cooker)
• 3 sweet onions, quartered
• 1 cup red wine
• 1/2 cup reduced sodium soy sauce
• ½ Tablespoon granulated garlic
• 1 bay leaf

Directions:
• Heat olive oil in dutch oven or large pan.
• Seer chuck roast on all sides. Place in slow cooker.
• Lightly sauté onions. Add to roast in slow cooker.
• Mix red wine, soy sauce, and granulated garlic. Pour over roast
• Add bay leaf to top of roast.
• Cover and set slow cooker on low for 8 hours.

Roast will be fall-apart tender and delicious. The remaining liquid makes wonderful gravy.

*This recipe came from my dear friend, Terri Gillespie.

Ingredients
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup milk
• Pan drippings from roast (if you don’t have enough pan drippings, melt ½ cup butter to use instead.

Directions:
• Preheat oven to 400 degrees.
• In small bowl, beat eggs until froth.
• In another bowl, mix salt and flour.
• Beat eggs into flour.
• Stirring constantly, add milk.
• Divide pan drippings from roast beef into muffin tins.
• Place tins in preheated oven for three minutes.
• Remove from oven and pour the egg, flour, salt and milk mixture into the muffin tin.
• Return tin to oven and bake approximately 20 minutes or until fluffy and golden brown.
• Reduce heat to 350 degrees and bake 4-5 minutes. This will help them maintain their shape, and keep them from collapsing.
• Remove from tins right away and serve immediately.

*Serve Yorkshire Pudding with roast beef and brown gravy.

Yorkshire Pudding was served with roast beef at my first meal on England’s shores. I was fifteen and visiting my grandmother’s cousin. Making it now kindles many fond memories!

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 Tablespoon baking powder
• 6 Tablespoons very cold butter
• 1 cup cold buttermilk (you may not need this much)
• 1 large pinch baking soda (add to buttermilk)

Directions:

• Blend flour, baking powder, salt and sugar in a large bowl vigorously with a whisk.
• Cut butter into dry ingredients with a pastry cutter leaving pieces of butter about the size of large peas.
• Put the bowl containing the flour and butter combination into the freezer for 15 minutes—*Do not skip this step.
• Pour buttermilk into a measuring cup and add a large pinch of baking soda to the buttermilk.
• After 15 minutes, take the bowl from the freezer and add ¾ cup buttermilk.
• Stir just until mixed. Do not over-mix.
• Add additional buttermilk a little at a time until a stiff but sticky dough is formed. *Overmixing will make the biscuits tough and dense.
• Leave the dough a little sticky because you will be adding flour for folding and cutting.
• Flour counter and hands.
• Place dough on counter, folding in half, very gently, 6-8 times. Don’t handle the dough more than necessary. The dough will be rough looking, not smooth.
• Do not use a rolling pin but flatten dough to about 1 and ½ inches.
• Using a biscuit cutter or glass, cut biscuits about 2 and ½ inches in diameter. * Push straight down once, do not twist, as twisting will seal edges and biscuits won’t rise well.
• Place biscuits on parchment paper covered cookie sheet with biscuit sides touching—3 down and 3 across.
• Brush tops with buttermilk and set on top of stove while preheating oven to 425 degrees.
• Bake 11-18 minutes until golden brown. Do not overbake.
• Brush lightly with melted butter when done.
• Serve hot.
• Makes 9 biscuits.

Adapted from Family Favorites @ Quinn

Ingredients:

• 1 egg, at room temperature
• ½ to ¾ cup buttermilk (or unsweetened almond milk)
• 1 teaspoon pure almond extract
• 2 cups all-purpose flour
• ¼ cup sugar
• 4 teaspoons baking powder
• ¼ teaspoon salt
• 1/3 cup cold butter
• 1 cup fresh cherries, pitted and cut into quarter, or substitute frozen cherries cut in
  quarters while frozen—do not thaw.
• 2 Tablespoons cream or unsweetened almond milk or buttermilk
• 2 Tablespoons coarse sugar (optional)

Directions:

• Preheat oven to 450 degrees.
• Line a baking sheet with parchment paper.
• Whisk the egg.
• Add buttermilk (or unsweetened almond milk) to the egg to make ¾
  cup.
• Whisk in the almond extract.
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Add the butter by using your fingers or a pastry blender to break up the butter until the
  pieces are the size of peas.
• Add the milk mixture and cherries to the flour mixture.
• Mix gently together until just combined (DO NOT OVERMIX). The dough will be
  rough and uneven.
• Set the dough on a lightly floured work surface.
• Pat and gently shape the dough into a round disc approximately 1 and ½ inches thick.
• Transfer to the parchment covered baking sheet.
• Using a sharp knife, cut the disc into 8 pie-shaped pieces.
• Separate the scones slightly.
• Using a pastry brush, brush each scone with cream or buttermilk or almond milk and
  sprinkle lightly with coarse sugar—like raw or Turbinado.
• Bake until golden brown, 15 to 20 minutes.
• Serve warm or can be served later at room temperature.
• Makes 8 scones.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 Tablespoon baking powder
• ½ teaspoon salt
• 2 large eggs (room temperature), lightly beaten
• 1 cup milk
• 1 small lemon, juice and zest
• ½ cup oil (vegetable or canola oil)
• 1 and ½ cups raspberries (fresh or frozen. If frozen, do not thaw. You can substitute other
  kinds of berries like blueberries, blackberries, or cut up strawberries)

Ingredients for the Glaze:

• 1 cup powdered sugar
• 2/3 Tablespoons fresh lemon juice

Directions:

• Preheat oven to 400 degrees F.
• Add eggs, oil, and zest from the lemon to a mixing bowl.
• Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it.
• Set aside for 1 minute, then add to the bowl with the other ingredients and mix to combine.
• In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt.
• Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter.
• Fold in the raspberries.
• Line a muffin tin with liners, or grease with non-stick cooking spray.
• Fill muffin cups ¾ full.
• Bake at 400 degrees F for 16-20 minutes or until a toothpick inserted in the center comes out
  with few crumbs.
• Makes 15 muffins.

Directions for the Glaze:

• In a small bowl, whisk together the confectioners’ sugar and 2 Tablespoons lemon juice.
  (If you want the glaze even thinner, add an extra Tablespoon of lemon juice).
• Allow the muffins to cool for a few minutes before drizzling with glaze.

Recipe adapted from Lauren Allen’s Tastes Better From Scratch—Lemon Raspberry Muffins

Ingredients:

• 2 cups butter, softened
• 1 cup white sugar
• 4 cups sifted all-purpose flour
• 1 cup raspberry preserves
• 24 maraschino cherries
• 8 cups confectioners’ sugar (I found 4 cups of confectioners’ sugar to be plenty)
• ½ cup milk (I used about 1/3 cup milk and a splash of almond flavoring with 4 cups of confectioners’ sugar)

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together butter and sugar until smooth.
• Gradually stir in the flour until well blended.
• On a lightly floured surface, roll the dough out to ¼ inch thickness.
• Cut into rounds using a cookie or biscuit cutter.
• Bake 8-10 minutes on parchment paper in the preheated oven.
• Allow cookies to cool on baking sheet 5 minutes before removing them to a wire rack to cool completely.
• Spread one teaspoon of jam on a cookie, then top with a second cookie, creating a sandwich.
• Repeat with remaining cookies.
• In a medium bowl, gradually stir the milk into the confectioners’ sugar until the icing is of a spreadable consistency.
• Spread icing on top of the sandwiched cookies.
• Top each cookie with half of a cherry while the icing is still wet.

Adapted from All Recipes

Ingredients:

• 1 to 1 and ¼ pounds fresh sweet potatoes (not canned)—I recommend increasing this amount of sweet potatoes for a thicker filling.
• 1 can (12 oz.) sweetened condensed milk
• ¾ cup granulated sugar—I recommend decreasing this amount of sugar or eliminating it.
• ¼ cup brown sugar
• ½ stick butter
• 2 teaspoons vanilla extract—The first time I tasted this recipe the baker substituted bourbon for vanilla flavoring, and it was good.
• ¼ teaspoon molasses, in Ava’s memory (no more)
• 2 eggs
• ½ teaspoon ground cinnamon
• 1 good dash grated nutmeg
• One 9-inch pie crust, homemade or store-bought

Directions:

• Preheat oven to 350 degrees.
• Bake sweet potatoes (skin on) for about 45-50 minutes, until soft. Let cook in cold water.
• Peel potatoes
• Mash potatoes gently with a potato masher or large spoon—leave a little texture.
• Add milk, sugar, eggs, butter, spices, and flavorings.
• Stir thoroughly. Pour into pie crust and bake for one hour.
• Let sit at least a half-hour before serving.

Adapted from The Best Cook in the World—Tales From My Mama’s Table,
by Rick Bragg

Ingredients:

• 1 pound of butter
• ½ pound sugar
• 8 eggs, separating yolks and whites
• 3 cups flour
• ¾ teaspoon mace
• ¾ teaspoon nutmeg
• ½ cup brandy
• ¼ cup each candied orange, lemon and citron rind
• 1 cup slivered almonds
• 1 pound zante currants Silver coin, not copper, if desired

Directions:

• Have all ingredients ready and prepare pan before beginning. It helps to work with another person.
• Traditionally wooden hoops were used, but metal ones work. I used a springform pan.
• Line the bottom of the 9-inch cake ring with parchment paper, bringing it up the outside of the pan and tie a string around it.
• Butter the inside of the pan.
• Line the inside of the buttered pan with buttered parchment paper, making sure the bottom rim is tight.
• Combine flour, mace and nutmeg and set aside.
• Combine currants, candied rind, almonds and brandy and set aside.
• Cream butter, add sugar, and cream until light.
• Whip egg whites until stiff peaks form.
• Whip egg yolks until thick.
• Gently combine creamed butter and sugar with whisked egg whites and yolks
• Gradually add flour to butter and egg mixture, mixing constantly to keep light fluffy until all is combined.
• Stir in fruit/sweetmeats.
• Spread into prepared pan
• Insert coin, if desired.
• Bake in 350 degrees for about 80 minutes if using a metal ring and about 2 hours if using a wooden ring.
• Remove from cake ring and let cool on a rack.

Adapted from The English Art of Cookery, by Richard Briggs

1 pie crust (I use Pillsbury Roll out Pie Crust)

• Filling Ingredients:
• 4 cups fresh blackberries (sometimes I use 5 cups and add a little extra flour)
• ½ cup sugar
• ¼ cup flour
• 2 teaspoons lemon juice
• ¼ teaspoon ground ginger

Crumble Topping Ingredients:

1 cup flour

¾ cup toasted and coarsely chopped pecans

¼ cup sugar

1 teaspoon ground cardamom

4 oz. melted butter (1 stick)

Directions:

• Preheat oven to 350 degrees.
• Place pie crust (store-bought or homemade) in 9 inch pie pan, crimp edges, and fork prick sides and edges.
• Bake pie crust in 350 degrees oven for 10 minutes, then remove from oven and cool completely.
• In a large bowl gently hand mix blackberries, sugar, flour, lemon juice and ginger with a spoon.
• Pour the mixture into the cooled pie shell.
• In a separate bowl, mix together flour, toasted chopped pecans, sugar and cardamom.
• Mix in melted butter thoroughly.
• Top the pie with the crumble mixture (crumble over it).
• Place in oven @ 350 degrees and bake for 30 minutes (sometimes this takes longer, maybe up to 40 or 45 minutes), or until crumble topping is golden brown.
• Remove from the oven and cool completely.
• Serve with vanilla ice cream, warm or cold. Yum!! 

 

I don’t remember where I found this recipe, but it has become a family staple over the years.  We often serve it to celebrate my son, Daniel, on his birthday.  He was born just as the blackberries ripened!

Two Delicious Recipes, one with meat and one without can be found here:

• Italian Sunday Gravy—Recipe Handed Down From Nonna
• Italian Tomato Gravy

Ingredients:

• Approximately 1 pound of each of the following vegetables (or whatever you have on hand)
• 1 Pound Carrots
• 1 Pound Parsnips
• 1 Pound Cauliflower
• 1 Pound Potatoes
• Spring onions
• 1 Tablespoon of rolled oats
• Vegetable bouillon cube
• Parsley (fresh or dried), chopped
• Salt and Pepper to taste
• Pastry for topping pie or mashed potatoes to top pie (your choice)
• A little milk if using a pastry topping for pie

Directions:

• Scrub and dice vegetables. Place in pan and just cover with water.
• Add vegetable-herb boullion cube and rolled oats.
• Stir until vegetable cube dissolves and cook until most of the water has been absorbed and the sauce begins to thicken.
• Stir in salt and pepper to taste.
• Place cooled vegetables into a pie dish.
• Sprinkle parsley over vegetables.
• Cover with either mashed potatoes or a pastry crust (brush with a little milk).
• Bake 30 minutes or until potatoes on top are golden brown or crust is golden brown.

*Serve with brown gravy and greens, fresh or cooked.

Lord Woolten Pie was a WWII staple in most British homes.  Despite rationing of meat and many other foods, this dish creates a nutritious and filling meal, largely from root vegetables.  The recipe was named after Lord Woolten, Minister of Food in England after 1940, who made the recipe popular.

--Lord Woolten Pie is not mentioned in A Hundred Crickets Singing, but I include it here as one very popular in England during WWII.

Ingredients:

• 1 and ½ pounds potatoes, sliced (skins on is more nutritious, but peel if you prefer)
• ½ leek, chopped
• 2 oz. breadcrumbs
• 3 oz. cheese, grated
• salt and pepper
• 1 cup to 1and ½ cups milk

Directions:

• Place a layer of potatoes in a Pyrex dish.
• Alternate layers of leek, breadcrumbs, cheese and seasoning, finishing with a layer of cheese and crumbs.
• Pour milk over all.
• Bake @ 350 degrees for 45 minutes until potatoes are slightly soft and top is golden brown.

(Adapted from Victory Cookbook—Nostalgic Food and Facts from 1940-1954, by Marguerite Patten OBE)

–Although Potato Jane is not mentioned in A Hundred Crickets Singing I wanted to include it here as a recipe very popular in England during WWII.

Ingredients: Glaze:

• 3 Tablespoons butter, cut into cubes
• 1/3 cup packed dark brown sugar
• 2 medium Bosc pears, cored, peeled and thinly sliced

Gingerbread:

• ½ cup milk
• 1 Tablespoon apple cider vinegar
• 1 large egg
• ½ cup packed dark brown sugar
• 1/3 cup unsulphured molasses
• ¼ cup butter, melted
• 1 and ¼ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• ¼ teaspoon salt
• ¼ teaspoon ground cloves

Directions:

• Preheat oven to 350 degrees.
• Grease and flour an 8-inch or 9-inch round cake pan.
• Place 3 Tablespoons butter cubes and 1/3 cup dark brown sugar in cake pan.
• Set pan in oven until butter bubbles. Remove from oven.
• Arrange pear slices evenly around bottom of cake pan on top of glaze.
• To make the cake, mix milk and vinegar in a small bowl and let stand for 5 minutes while preparing the remainder of the cake.
• In a separate bowl whisk flour, cinnamon, baking soda, ginger, salt and cloves.
• In a large bowl combine beaten egg, brown sugar, molasses, melted butter and milk and vinegar mixture till well mixed.
• Combine flour mixture into molasses mixture.
• Spread carefully over pears, preserving pattern of pear arrangement.
• Bake approximately 30 minutes or until a toothpick inserted into the center comes out clean.
• Cool 10-12 minutes on a rack before inverting cake onto a nice serving plate.
• May be served warm or at room temperature.
• Whipped cream goes nicely with this cake.

Ingredients:

• 1 and ½ cups butter, softened but not melted
• 1 cup granulated white or cane sugar
• 1 cup packed brown sugar
• ½ cup unsulphured molasses
• 2 eggs
• 4 and ½ cups flour
• 4 teaspoons baking soda
• 1 Tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon salt
• Sugar to coat cookie balls

Directions:

• Whisk together flour, soda, ginger, cinnamon, cloves and salt.
• In a large separate bowl, cream together softened butter, white and brown sugars until light and fluffy.
• Mix in eggs and molasses and beat until combined.
• Add flour mixture slowly, combining until dough is uniform throughout.
• Wrap dough in plastic wrap or place in an airtight container in refrigerator until chilled through—at least two hours but overnight is fine.
• Preheat oven to 350 degrees.
• Place parchment paper on cookie sheet.
• Make 1-inch balls of chilled dough.
• Roll balls in a small bowl of sugar until thoroughly coated.
• Set balls on parchment papered cookie sheet.
• Bake 8-10 minutes until cookies begin to crack on top.
• Remove from oven. Let cookies cool 4-5 minutes on sheet before removing to wire rack.
• Serve warm or seal in airtight container for a few days.
• Cookies can be frozen.

Ingredients for Cake:

• 2 and ½ cups all-purpose flour
• ½ cup brown sugar
• ½ cup raw or cane sugar
• 1 and ½ teaspoons baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 rounded teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon allspice
• 1 and ½ cups raisins—Optional—but Celia prefers hers with raisins
• ½ cup vegetable or canola oil
• ½ cup water
• 1 and ½ cups unsweetened applesauce (homemade is best, but store bought is fine)
• 2 eggs, room temperature

Directions for Cake:

• Preheat oven to 350 degrees.
• Grease and flour a tube pan or Bundt pan or 2-8” round cake pans
• Whisk together dry ingredients.
• In a separate bowl combine oil, water, applesauce and eggs.
• Combine all the ingredients and pour into the prepared pan.
• Bake 60-65 minutes or until done if a tube or Bundt pan. If 2 -8’’ round cake pans, bake 38-40 minutes.
• Cool 15-20 minutes on wire rack before inverting to cool completely.
• Can be eaten as is, dusted with confectioner’s sugar, or topped with the glaze below.

Ingredients for Glaze:

• 1 stick butter
• 1 cup dark brown sugar
• ¼ cup milk

Directions for Glaze:

• Mix all ingredients and boil for 2 and a ½ minutes, stirring constantly.
• Pour over cooled cake. *If making a layer cake, pour glaze over bottom layer first then over the top layer and sides. You may even like to prick the top of the layers with a fork to allow the glaze to sink in.  However, fork marks will be faintly visible on the top layer.
• Allow to set at room temperature or in refrigerator.

Ingredients:

• 1 and 2/3 cups all-purpose flour
• 1 scant cup cane sugar
• 1 teaspoon baking soda
• 1 heaping teaspoon ground cinnamon
• ¾ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) pumpkin
• ½ cup canola or vegetable oil
• ½ cup water
• ½ cup chopped pecans
• 1 and ½ cups chopped dried cranberries (or you can substitute raisins)

Directions:

• Preheat oven to 350 degrees.
• Grease and flour 9 x 5 inch loaf pan or two 24 count mini muffin pans or two smaller loaf pans.
• Whisk together flour, sugar, baking soda, cinnamon, salt, baking powder, ground nutmeg, ground cloves and set aside.
• In a separate bowl whisk eggs, pumpkin, canola oil and water.
• Stir wet ingredients into dry ingredients.
• Fold in nuts and cranberries or raisins.
• Pour into prepared loaf pan or mini muffin pans.
• Bake loaf approximately 60 minutes, or until toothpick inserted comes out clean. Bake mini muffins approximately 20 minutes.
• Allow to cool a few minutes before removing from pans.

My grandchildren love it when we bake these mini muffins together in seasonally shaped pans—they’re the perfect size for little fingers and tummies.

Ingredients: 2 cups canned tomatoes ½ cup chopped celery ¼ cup chopped onion 2 teaspoons sugar 4 Tablespoons butter 4 Tablespoons flour (for gluten free use cornstarch) 4 cups milk or milk and cream (I used 1% milk only) 1 teaspoon salt 1/8 teaspoon paprika Optional: Serve with croutons and chopped parsley Directions: Combine tomatoes, celery, onion and sugar and simmer in a pan for 15 minutes. In the top of a double boiler melt butter. Add flour to melted butter to make a roux. Scald and add milk/cream to roux. Combine tomato mixture with milk mixture.  Season with salt and paprika. Return all to the top of double boiler and heat for 15 minutes before serving. Optional: Serve with croutons and chopped parsley Makes about 5 and ½ cups soup. **This was my mother’s tomato soup recipe, adapted from her earlier edition of The Joy of Cooking.  She thinks she may have used the same amount of milk as tomatoes, but when I made it I followed this recipe. **Although Celia (and my mother) would have used home canned jars of whole or cut up tomatoes, I bought a can of crushed tomatoes for the recipe pictured. **The original recipe strained the tomato and vegetable mixture to use the broth, but Mom never did.  We like the texture of real tomatoes and vegetables.

Ingredients:

• 1 pound plums (any type will work, but plum prunes are preferred)
• ¼ cup to ½ cup light brown sugar
• 1 cinnamon stick

Directions:

• Pit and quarter or slice plums.
• Place plums and cinnamon stick in a pot with high sides.
• Heat over medium heat to boil, then reduce to low for 30 minutes, stirring as needed.
• Add sugar to taste (the plums will taste sweeter as they cook down) and cook for 30 more minutes—stirring often to keep from burning bottom of pan.
• Blend—This is optional and needed only if you want a smoother butter. If you don’t mind the chunks of plum peel in your butter you may skip this step. Allow plums to cool slightly before blending.
• Return to pan and continue to cook over low heat for 20-30 minutes more, stirring frequently.
• When butter is thick and “sticks” to spoon, it is done. May be canned, frozen, or should last in refrigerator for 2 weeks.
• Delicious served on bread or rolls, as a sauce for meat, or as a dollop on ice cream.

Ingredients:

• 1 cup raisins—or another dried fruit
• 1 cup orange juice
• zest of one orange
• 12 oz. wide egg noodles
• 6 large eggs
• 1 cup sour cream
• 1 cup small curd cottage cheese (8 oz.)
• 4 oz. cream cheese, softened
• 1 teaspoon vanilla extract
• ½ to 3/4 cup sugar, depending on taste preference
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ cup butter, melted
• ¼ teaspoon salt
• Ground cinnamon and sugar for dusting
• Butter for greasing pan or nonstick cooking oil spray

Directions:

• Soak raisins in orange juice for at least 1 hour.
• Spray or butter a 9 by 13 inch pan or two 8 inch round cake pans.
• Preheat oven to 350 degrees.
• Bring large pot of water to boil. Cook noodles until al dente—about 5 minutes. Drain, rinse in cold water, drain, but leave in colander. (Do not cook longer. Noodles should be al dente.)
• Thoroughly blend eggs, sour cream, cottage cheese, cream cheese, vanilla, sugar, orange zest, cinnamon, nutmeg, melted butter and salt.
• Drain raisins over noodles in colander, then return noodles and raisins to pot.
• Pour egg mixture over noodles and combine.
• Pour into buttered/sprayed pan(s).
• Dust top of kugel with sugar and cinnamon.
• Bake large pan of kugel for 60 minutes or two smaller pans for 45 minutes, or until center is set and ends of noodles are golden brown.
• Allow to rest 15 to 20 minutes. Serve hot or cold.

Ingredients:

• 2/3 cup white rice
• 2 heads green cabbage
• 2 eggs, beaten well
• 1 and ½ pounds ground beef
• 1 cup chopped onion
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 8 slices bacon, cut in 1-inch pieces (optional, but enhances flavor)
• 2 (16 oz.) cans tomatoes—do not drain
• 2 (8 oz.) cans tomato sauce
• 2 bay leaves

Directions:

• Cook rice according to package directions and cool.
• Core cabbages and separate leaves. You will need leaves large enough to roll, at least 10 leaves from each head. Cut a little of large vein from center of big leaves. Large leaves may be cut in half. Chop, salt and set aside leftover cabbage.
• Boil cabbage leaves about 4 or 5 minutes until limp (do not boil longer); drain and rinse leaves in very cold water.
• Cook bacon and ½ onion until bacon is crisp. Drain bacon and discard grease. Return to pan.
• Add tomatoes, tomato sauce and bay leaves to bacon and onions, and stir. Allow this to simmer while stuffing cabbage leaves.
• Combine cooked rice, raw ground beef, eggs, ½ onion, 1 teaspoon salt, and pepper. Mix well by hand.
• Divide beef and rice mixture evenly among cabbage leaves, placing about ¼ cup to 1/3 cup mixture (depending on size of leaves to be rolled) into center of each leaf. Tuck ends of leaf and roll.
• Place stuffed cabbage seam side down on top of chopped cabbage in large Pyrex or baking dish.
• Pour tomato sauce over cabbage rolls.
• Bake at 350 degrees for approximately 1 and ½ hours.

**This dish is often served with potatoes, but I served it with a side salad and sliced cantaloupe. Bread and butter would be a nice addition.

Ingredients:

• 4 pounds Brisket (approximately)
• Kosher salt
• Ground black pepper
• 2 Tablespoons olive oil
• 2 large yellow onions, chopped
• 2 cups red wine
• 2 cups chicken broth
• ½ teaspoon cinnamon
• 5 whole cloves

Directions:

• Salt and pepper brisket
• Brown brisket in heated olive oil (5 minutes each side) in heavy bottomed Dutch Oven.
• Remove brisket and set aside.
• Brown onions in Dutch oven until golden brown, then remove and set aside.
• Transfer brisket to Dutch oven and cover brisket with onions.
• Combine red wine, chicken broth and spices.
• Pour liquid over meat. (If you need more liquid to cover, or to almost cover the brisket, add more chicken broth and red wine in equal parts.)
• Bring to boil, then lower heat to lowest setting on burner.
• Cook approximately 4 hours or until he brisket is fork tender.
• Transfer brisket to ovenproof dish. Rest 15 minutes, and slice.
• Continue cooking “gravy” while slicing. Cover meat in a few spoon of gravy.
• Serve, or better yet, cool and refrigerate, covered, for one day to allow flavors to bloom.
• If reheating, preheat oven to 350 degrees and reheat in ovenproof dish for 30 minutes.
• Serve with egg noodles, savory kugel or potatoes.

Ingredients:

• 2 cups dry wide egg noodles (6 oz.)
• 1 small can sliced mushrooms, not drained
• 1 pound frozen chopped spinach, thawed, well drained
• 1 large Spanish onion, diced
• 3 eggs, beaten well
• 2 Tablespoons butter
• 4 Tablespoons butter, melted, and divided in half
• 8 oz. whole milk sour cream
• 8 oz. whole milk cottage cheese
• 4 oz. whole milk cream cheese (melted till soft)
• ½ teaspoon salt
• Salt and Pepper to taste
• Chopped flat parsley (a few sprigs)
• Zest of 1 lemon
• Dash of nutmeg
• 1 cup shredded parmesan cheese for topping

Directions:

• Preheat oven to 350 degrees.
• Generously butter a 9 X 12 inch pan. (Can also be made in cakes pans for a different presentation)
• Cook noodles in boiling, salted water for 4 minutes. Noodles should be al dente.
• Drain and rinse noodles in cold water; drain again and pat noodles dry.
• Salt spinach with ½ teaspoon salt and cook or microwave three minutes. Pat dry.
• Cook onions in 2 Tablespoons butter over medium high heat until caramelized.
• Add mushrooms with liquid and simmer.
• In separate bowl beat eggs, half the melted butter, sour cream, cottage cheese, cream cheese, salt and pepper, lemon zest, nutmeg and chopped flat parsley.
• Add spinach, caramelized onion and mushrooms to egg and cheese mixture. Mix thoroughly.
• Gently fold in al dente pasta.
• Pour mixture into prepared baking dish.
• Smooth top of kugel.
• Drizzle the other half of melted butter over kugel and sprinkle with parmesan cheese.
• Bake, uncovered, for 40-50 minutes or until top is golden brown and a toothpick inserted comes out nearly dry.
• Kugel may be made a day ahead and reheated, covered, in 350 degree oven. Do not microwave or it will become soggy.
• This can be served as a side dish or as the main event. Delicious with fish and a salad. Makes a great breakfast or brunch entrée.

Ingredients:

• 2 pounds rump roast (I used a 2 ½ lb. eye roast, as my grocer had no rump roasts. The eye round is leaner and does not produce as much pan drippings.)
• Garlic powder
• Salt and freshly ground pepper to taste
• 1 bay leaf

Directions:

• Preheat oven to 375 degrees.
• Wash roast and pat dry with paper towel.
• Season meat to taste with garlic powder, and salt and pepper. Top with bay leaf.
• Place on a wire rack inside a roaster pan in the preheated oven.
• Roast for approximately 90 minutes or until done to taste (checking with meat thermometer. Medium rare is 135 degrees).
• When roast is done, save pan drippings.
• Allow roast to rest while making Yorkshire Pudding.
• Slice roast just before Yorkshire Pudding comes out of oven.

*If you want, add peeled potatoes and onions—even carrots—to the roasting pan about an hour before roast is finished, rolling them over a few times in the pan drippings. After removing the roast, brown them on high heat. *During the war, onions would have been scarce and potatoes would have kept their jackets (peels) and been roasted whole for their nutritional value. *Make brown gravy from pan drippings and keep warm, then make the Yorkshire Pudding. Because roasts are leaner today, I never have enough drippings to make both gravy and Yorkshire Pudding. I opt to use the drippings for gravy and use butter to make the Yorkshire Pudding.   YORKSHIRE PUDDING Ingredients:

• ¼ teaspoon salt
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup milk
• Pan drippings from roast (If you don’t have enough pan drippings, melt ½ cup butter to use instead.)

Directions:

• Preheat oven to 400 degrees.
• In small bowl, beat eggs until frothy.
• In another bowl, mix salt and flour.
• Beat eggs into flour.
• Stirring constantly, add milk.
• Divide pan drippings from roast beef into muffin tins.
• Place tins in preheated oven for three minutes.
• Remove from oven and pour the egg, flour, salt and milk mixture into the muffin tin.
• Return tin to oven and bake approximately 20 minutes or until fluffy and golden brown.
• Reduce heat to 350 degrees and bake 4-5 more minutes. This will help them maintain their shape, and keep them from collapsing.
• Remove from tins right away and serve immediately.

  *Serve roast beef and Yorkshire Pudding with brown gravy, which can be made before or while the Yorkshire Pudding is baking. *This is the basis for a traditional British Sunday dinner.

Ingredients:

• 1 and ½ sticks (12 Tablespoons or 6 oz.) unsalted butter, softened, plus extra for greasing
• 3 Tablespoons golden syrup
• 6 oz. plain flour (3/4 cup), sifted
• 3 teaspoons baking powder
• 3 eggs
• 6 oz. raw sugar (3/4 cup)
• 1 Tablespoon black treacle

 

• Directions:
• Generously grease a 1 and ¾ pints pudding basin with butter.
• Pour golden syrup into bottom of pudding basin.
• Using a separate bowl and an electric mixer or hand whisk, mix butter, sugar, eggs, treacle, flour, and baking soda until well combined.
• Pour the pudding mixture into the pudding basin and cover with parchment paper.
• Cover with a layer of aluminum foil.
• Make a pleat in the parchment paper and foil in the center of the bowl—as if they were one piece of paper. This will allow your pudding to expand while steaming.
• Tuck foil over paper securely around the bowl and tie with string.
• Trim excess foil below string to about 1 inch or so, then tuck the edges under, as if you were crimping a piecrust. This will insure that no water or steam will get beneath the foil and parchment paper to make your pudding soggy.
• Place an upturned saucer into the bottom of a large pot and set the pudding on top or use a steamer basket/rack. Add boiling water until it comes half way up the pudding basin, creating a hot bath.
• Cover the pot and simmer gently for 2 and ¼ hours, checking occasionally to see if you need to add more water to maintain level.
• Pudding is done when a toothpick or metal skewer inserted into pudding comes out clean.
• Using oven mitts, remove the pudding from the hot bath. Discard paper and foil.
• Loosen the pudding from the basin by running a knife around the edges.
• Turn pudding upside down onto a plate or serving dish.
• Serve with more treacle syrup or hot custard sauce.

  *Serves 6.

Ingredients:

• 1 quart milk, scalded
• 3 rounded Tablespoons cornstarch
• ¾ cup sugar
• 1 teaspoon vanilla

  Directions:

• Mix cornstarch with a little water to make a paste
• Add paste to scalded milk
• Add sugar
• Stir constantly over medium heat as custard gently boils—about 5 minutes.
• Add vanilla
• For thicker sauce, add more cornstarch. For thinner sauce, add more milk.
• Serve immediately or reheat just before serving.

DAVID CAMPBELL’S CULLEN SKINK

Ingredients:

• 1 large Finnan haddock (I have used cod when haddock is not available)
• 1 onion, chopped
• ½ pound mashed potato
• 1 pint full cream milk or buttermilk (I have used fat-free half and half)
• 1 oz. butter
• Salt and pepper

  Directions:

• Place the haddock in a large pot with water to cover. Bring to a boil. Add chopped onion. Simmer 10-15 minutes until the fish is cooked.
• Remove fish but save the stock. Separate the fish from the bones and flake.
• Return bones and skin to the stock, and boil for 30 minutes.
• Discarding skin and bones, strain the stock into a clean pan.
• Add the flaked fish to the stock and heat.
• Add milk, salt to taste, and bring to a boil for a few minutes.
• Stir in mashed potato, butter and pepper to taste.
• Serve immediately.

  **Serves 4. My deviations are not traditional, but the soup is tasty!

Ingredients:

• ½ cup lukewarm water
• ½ cup granulated sugar
• 1 package active dry yeast (1 Tablespoon)
• 3 and ½ cups all-purpose flour (I used ¾ cup more—add what you need to make dough elastic)
• ½ teaspoon salt
• ¾ cup warm milk
• ¼ cup butter, melted
• 2 eggs, at room temperature
• ½ cup currants (soak these in hot water to plump, but measure before soaking. I doubled the amount of currants to 1 cup, because little rabbits love currants!)
• 4 Tablespoons icing sugar
• 2 Tablespoons water

  Directions:

• In a small bowl or measuring cup, combine warm water and 1 Tablespoon of sugar, then sprinkle yeast over top and stir. Let stand for 10 minutes or until frothy.
• Meanwhile, in a large bowl, blend together remaining sugar, 3 and ½ cups flour and salt.
• In a small bowl, whisk together the milk, butter and eggs.
• Stir in the yeast mixture until combined.
• Make a well in the dry ingredients.
• Stir in the yeast mixture until a soft dough forms.
• Using a stand mixer fitted with a dough hook, knead for 8-10 minutes until dough is smooth and elastic. (I needed to add an additional ¾ cups flour at this point to achieve a smooth and elastic dough. Earlier cooks added even more, but I found that I used more later, when rolling out the dough.)
• Transfer dough to a large greased bowl, turning to coat.
• Cover with plastic wrap and let rest in a warm place for approximately one hour or until doubled in bulk. (You can preheat the oven to 200 degrees, turn the oven off, put the bowl inside the oven, then close the oven door).
• When you can stick two fingers into the dough and the indentation remains, you are ready to proceed.
• Punch down the dough; turn out on floured board and knead in the currants.
• Shape into a 12 inch long roll.
• Cut dough into 12 equal portions. If you prefer smaller buns, cut each of those 12 buns in half to make 24 smaller buns. (I made 24 smaller buns, as even they baked plenty big.)
• Roll pieces into smooth, seamless balls.
• Place buns on smooth baking sheet (I use parchment paper beneath), leaving about 2 inches between each bun.
• Cover loosely and let rest/rise for 30 minutes.
• Bake in preheated 400 degree oven or until golden brown. (If you are baking 24 smaller buns, begin checking them after 7 or 8 minutes. I think mine took about 10 minutes).
• Stir together confectioner’s sugar and water, and brush over warm buns after removing them from oven. Let cook on rack.
• Serve with milk and blackberries to good little bunnies.
• Especially nice served with butter and either blackberry jam or black raspberry jam or black currant jelly or honey. You really can’t go wrong!

  Adapted from Boyds’ Nest News, who adapted this recipe from Downton Abbey Cooks   *I’m of the firm opinion that even though Peter Rabbit had been quite naughty the day he ran into Mr. MacGregor’s garden and barely escaped with his life, that had it been his grandmama ladling out supper rather than his mummy, he would have received Peter Rabbit’s Currant Buns and blackberries WITH his chamomile tea. Just saying, Mrs. Rabbit.—Cathy Gohlke

Ingredients:

• 2 cups carrots, washed, peeled and coarsely chopped
• 2 cups turnips, washed, peeled and coarsely chopped
• Salt and pepper to taste
• ½ - 1 teaspoon nutmeg to taste
• ¼ cup butter or to taste (optional)

  Directions:

• Cover vegetables with water and bring to a boil
• Boil 15 – 20 minutes or until tender.
• Drain Vegetables.
• Mash or blend to desired consistency.
• Add salt and pepper, nutmeg, butter to taste. Butter is not necessary, especially if you blend the vegetables to a smooth consistency. (Butter would not have been used in this recipe during the war, once it was rationed.)
• This freezes nicely in a freezer container or in small quantities (muffin tins are perfect, then store in baggies) for a quick side dish.

Ingredients:   (It helps to have a kitchen scale when making this recipe)

• 400 g. shortbread (14 oz.) (I used 2 packages of McVitie’s Shortbread)
• 170 g. coarse demerara sugar (5.99 oz. or ¾ cup)
• 3 level teaspoons ground ginger
• 40 g. mixed peel, chopped (1.41 oz or 1/8 cup)
• 40 g. crystallized ginger, chopped (1.41 oz. or 1/8 cup)
• 70 g. plain flour (2.47 oz.)
• 1 pinch baking powder
• 40 g. golden syrup (1.41 oz.)
• 40 g. treacle (1.41 oz.)
• 70 g. unsalted butter (2.47 oz.)

  Directions:

• Preheat the oven to 325 degrees.
• Find a baking pan, about 20x35 cm. (I used a 9” x 13” Pyrex dish. No need to grease.)
• Combine shortbread, sugar and 2 teaspoons of the ground ginger in a food processor and whiz until you have crumbs.
• Remove 100g (3.52 oz.) of the mix and keep this to one side.
• Add the remaining teaspoon of ginger to the processor, along with the mixed peel, crystallized ginger, flour and baking powder, and pulse until well mixed.
• Melt the syrup, treacle and butter together in a saucepan big enough to hold all the ingredients.
• When melted, add the mixture from the food processor and stir with a wooden spoon until everything is thoroughly mixed together.
• Tip into a baking tray and spread out evenly.
• Press the mixture down into the tray, using your fingers or something flat and clean like a potato masher or a spatula.
• When the mix is a flat, dense and even layer, pop the tray in the preheated oven for 10 minutes.
• Take the tray out of the oven and sprinkle the hot gingerbread with the reserved crumbs, pressing them down really well with a potato masher or spatula. Carefully cut into good-sized pieces/bars with a sharp knife, and leave to cool in the tray before eating.
• Removing bars before they are completely cool will result in crumbling.
• These store well in an airtight container. Separate layers with wax paper. Can be frozen.

  *Adapted from Jamie Oliver’s Recipes

Cake Ingredients

• 3 cups unbleached flour
• 1 teaspoon soda (make sure soda is fresh)
• 1 teaspoon cinnamon
• 2 cups sugar
• 1 and ½ cups Wesson oil
• 3 eggs
• 3 cups well diced apples
• 2 teaspoons vanilla
• 1 cup chopped pecans
• 1 cup coconut (optional)

Brown Sugar Butter Glaze Ingredients

• 1 stick butter
• 1 cup dark brown sugar
• ¼ cup milk

Directions for Cake

• Sift together flour, soda and cinnamon.
• Mix sugar, oil, eggs (one at a time) and vanilla in a separate bowl.
• Fold in the other ingredients.
• Pour into a greased and floured tube pan.
• Bake at 325 degrees for 1 hour and 15 minutes.
• Allow to cool on cake rack for 20 minutes.
• Remove from pan and cool completely.

Directions for Brown Sugar Butter Glaze

• Mix all ingredients and boil slowly for 2 and ½ minutes, stirring constantly.
• Pour over cake and allow to set.
• This cake stores well at room temperature or in refrigerator and grows more moist each day, so it’s nice to make a day or two ahead.

Ingredients (Pastry)

• ½ cup margarine
• 1 cup flour
• ½ cup small curd cottage cheese

(Filling)

• 2 cups chopped prune plums (These bluish/purple plums are usually available in U.S. grocery stores or farmers’ markets in September)
• ¾ cup sugar
• 1 teaspoon grated lemon peel
• ½ teaspoon mace
• 2 Tablespoons Tapioca

Directions

• Combine pastry ingredients. Chill pastry in refrigerator.
• Line cookie sheets with parchment paper.
• Combine ingredients for filling and let stand at least 15 minutes while rolling pastry very thin on well-floured board. (Keep pastry cold)
• Cut pastry into 5 inch squares.
• Spoon plum filling on half of each square and fold to create a triangle.
• Seal edges with fork.
• Sprinkle with sugar.
• Bake on parchment papered cookie sheets at 400 degrees for 15-20 minutes.
• *Makes 10 turnovers.

Ingredients

• 5 large apples or 7-8 medium apples
• ½ cup sugar (raw, preferred)
• Pinch of salt
• ¼ teaspoon cinnamon
• ¼ teaspoon allspice
• 2 Tablespoons flour
• 2 Tablespoons melted butter
• 1 Tablespoon lemon juice

Topping:

• 1/3 stick butter
• ½ cup brown sugar
• ½ cup flour

Directions

• Preheat oven to 425
• Prepare pie shell
• Combine sugar, salt, cinnamon, allspice and flour in a large bowl.
• Peel, core, and slice apples thinly.  Toss with dry ingredients until apple slices are well coated.
• Combine melted butter and lemon juice, and stir into apples.
• Pour apples into prepared pie shell.
• Combine ingredients for topping and mix thoroughly.  Crumble topping over apples in pie shell.
• Bake pie at 425 degrees for 10 minutes.  Reduce oven temperature to 350 degrees, and continue baking for 45 minutes or until apples are soft and top is golden brown.

"The moment Owen stepped into the boarding school kitchen, Annie pulled him to the table and sat him down across from her. Carefully she set a pot of steaming tea and her plate of warm orange and currant scones, with pots of marmalade and Devonshire cream between them."

Ingredients

• 2 cups all-purpose flour
• ¼ cup sugar (raw or white)
• 3 tsp. baking powder
• ½ tsp. salt
• 1 stick (8 Tbsp.) cold butter, cut into pieces
• ¾ cup currants
• 1 egg
• ½ cup heavy cream
• Zest of two oranges
• Raw sugar for sprinkling on top

Directions

• Preheat oven to 350. Lightly grease bottom of 8 or 9 inch square or round baking pan or sheet.

• Mix flour, sugar baking powder and salt together with fork (or pulse in a food processor) to combine. Cut butter into mixture (or pulse in processor) until the mixture looks like peasized crumbs. In a large bowl combine this mixture with currants. Separately, whisk together egg, heavy cream and orange zest. Combine with the flour mixture. Stir until moist and large clumps of dough form.

• Turn dough onto lightly floured surface and knead only until the dough forms one ball. Roll (flouring as needed) into a 9 inch square or round (depending on desired shape of scones), about ¾ inch thick.

• Either cut the dough into small rounds, using a cutter, or cut the rounded or squared dough into eighths for large scones (or sixteenths for small scones), and place on cookie sheet or in baking pan. If using a round cake pan, you can even leave the dough in one large piece and score the top into sections, breaking or cutting when ready to serve.

• Sprinkle each scone lightly with raw sugar. Bake about 25 minutes or until the scones are slightly golden.

• Remove from pan and cool on rack at least 10 minutes before serving.

• Serve with butter, or orange marmalade and Devonshire cream

*Piping hot tea is the only other essential accompaniment
**Served warm, the melt in your mouth goodness of scones is part of British tea-time ritual.

“Aunt Sassy walked in, balancing a tray of steaming sassafras tea and fresh molasses cookies. My mouth watered at the sight, the smell.”

Ingredients

• 1 cup sugar (white or raw)
• 1 cup molasses
• 1 cup shortening
• 3 cups flour (to start)
• 3 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ginger
• 1 teaspoon cinnamon
• 1 egg
• ¾ cup warm water
• 1 cup raisins (optional, but tasty)

Directions

• Heat sugar and molasses together over medium low heat. When sugar is dissolved, add shortening and stir until melted. Remove from heat.

• Sift flour, baking soda, baking powder, salt, ginger and cinnamon together.

• Beat egg into water. Add dry ingredients and raisins alternately with egg and water.

• Stir until soft, smooth dough is formed, adding more flour as needed.

• Chill dough for 2 or more hours, until easy to handle.

• Roll dough on a lightly floured surface to ¼ inch thickness. Cut with a glass or large, round cookie cutter. Place 1 inch apart on greased baking sheet or parchment paper. Bake at 325 degrees for 10-12 minutes. Cool on racks.

“These be my special lemon nut cookies you so fond of, Miz Laura.” Aunt Sassy’s voice came smiling and prideful.

Ingredients

• 1 stick butter (8 tablespoons)
• 1 cup sugar
• 2 eggs
• 1 teaspoon lemon extract
• 1 teaspoon grated lemon zest
• 2 teaspoons milk
• 1 and ½ teaspoon baking powder
• 2 and 2/3 cups all-purpose flour
• 1 cup chopped pecans
• Pecan halves
• Fine sugar to sprinkle on top of cookies

Directions

• Preheat oven to 350.

• Beat butter until light. Add sugar gradually, creaming well. Beat eggs lightly, and add to butter mixture. Add lemon extract, lemon zest, milk and mix well. Gradually blend in baking powder and flour to form dough.

• Roll dough to ¼ inch on lightly floured surface. Using cookie cutter or glass dipped in flour, cut 2 ½ inch rounds and place on parchment paper or buttered cookie sheet. Sprinkle tops of cookies with fine sugar and add a pecan half to center. Bake 13-14 minutes. Remove cookies and cool on wire racks.

• Makes approx. 3 ½ dozen cookies.